It’s time to revive this working-at-home tradition for those of us who enjoy the Lodge Sportsman’s Grill. (Can also post breakfast, dinner, snacks, etc.)
I'll kick things off with a bone-in ribeye steak and a grilled veggie medley.
Last edited by radshop; June 4, 2020, 11:17 PM.
Reason: Tried reuploading the pics to see if that works.
I love my little Lodge hibachi grill! Whenever I have an exceptional looking ribeye, I prefer to put it on the hibachi. I like my steak technically raw inside when I pull it (105 degrees) but I can still get a nice sear with great flavor and even little crunchy bits.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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